Bread, &amp; c., and method of making same.



UNITED STATES PATENT OFFICE.

ROCCO MUSOROFITI, OF NEW YORK, N. Y.

BREAD, 800., AND METHOD OF MAKING SAME.

SPECIFICATION forming part of Letters Patent No. 692,889, dated.February 11, 1902. Application filed May '7, 1901. Serial No. 59,107.(No specimens.)

T0 at whom it may concern:

Be it known that I, Rocco MUSOROFITI, a citizen of the United States,residing in New York city, in the county of New York and State of NewYork, have invented certain new and useful Bread, 850., and Method ofMaking Same, of which the following is a specification. This inventionrelates to a composition of matter and the process of making the same,and has for its object to provide amaterial out of which bread,crackers, biscuit, cakes, and all analogous articles may be made withoutflour, glucose, or any starchy element.

Ai'urther object of the invention is to provide a food especiallydesirable for invalids,

particularly those suffering with diabetes or other kidney complaints,and infants and those who cannot digest starchy compounds.

This invention consists in a composition comprising nuts, eggs, andgrease, and one form of it, which, if desired, may be the preferredform,comprises almonds, eggs, and butter, and in the process ofcompounding the same. In practice I have found that the best results areobtained by first pulverizing the almonds and then mixing suchpulverized almonds, the yolks of the eggs, and the butter, and afterthoroughly mixing these ingredients then adding the whites of the eggs,previously beaten, after which the whole is well beaten. I find thatgood results are obtained per pound by using one pound of pulverizedwhite almonds,twenty eggs,and one-eighth of a pound of butter; but Idesire to be understood that I do not limit myself to the proportionsherein specified or to the particular manner in which the ingredientsare compounded. Changes of detail may be made, more or less of certainelements found desirable in particular cases, and the elementscompounded difierently without departing from the principle or spirit ofmy invention, which is a composition out of which bread, crackers,biscuit, cakes, and analogous articles are made without flour,glucose,or other starchy compound. No yeast is used, and it is not necessary towait for the composition to rise.

By the use of the above process a composition is produced from whichbread, crackers, biscuit, cake, and analogous articles may be made,which are very light and attractive in appearance, very tempting intaste, and very nutritious, while at the same time easily digested andfree from all starchy compounds.

I claim- 1. The herein-described process of preparing a food forinvalids which consists in incorporating together pulverized almonds,yolks of eggs and butter, and after thorough mixture beating the Whitesof the eggs and mixing the same with the first-named ingredients.

2. A bread or the like obtained from the following ingredients in theratio given, one pound pulverized white almonds, the yolks of twentyeggs, one-eighth pound of butter, and the well-beaten whites of twentyeggs, substantially as described.

ROCCO MUSOROFITI.

Witnesses:

FRED. J. DOLE, O. E. Voss.

